Best Pound Cake Ever

This was posted in the comment section a few weeks ago by Katy, who says it’s the best pound cake ever. Another reader, Jill from Salado, tried it and said it was fabulous. So here’s the recipe.

I’ve made this numerous times. It’s basically the same recipe as another favorite “Smoothest Southern Pound Cake” which is not the heaviest and densest pound cake, but very moist. If you flavor it with a butter & nut flavored extract, it kind of tastes like a Nothing Bundt cake (kind of).

in the bowl of a stand mixer, beat butter and 2 1/2 cups (500g) of sugar until light and creamy. For best results, beat for a long time -- about 8 minutes, adding the sugar gradually. Beat in egg yolks one at a time.

Beat in extracts.

Remove bowl from stand and sift in the flour mixture 1/2 cup at a time, alternating with the sour cream. Stir or fold with a heavy duty scraper to mix.

In a clean metal bowl, beat the egg whites until soft peaks form. Gradually beat in the remaining 1/2 cup (100g) of sugar until shiny, soft, billowy peaks. Do not overbeat. Fold into batter.

Bake for 50-75 minutes, until cake tests done. Alternately, you can bake the cake at 300 degrees F. for about 2 hours. This is my latest favorite way to bake it -- slow and low.

Notes

Make sure your ingredients are at room temperature and weigh the flour and sugar. If you have a food processor or grinder of some sort, grind the sugar for a finer crumb.

Comments

I’m definitely going to give this one a try! We’ve loved your Cold Oven Pound Cake and I ditched all my other Pound Cake recipes when I found that one, but I’m an equal opportunity baker, so I’m trying this one out. 😉

This is the best pound cake ever. A lady I gave the receipe to over 30 years ago says it is still very popular with her family and friends. She makes them every Christmas as gifts. I add a little almond extract to the batter.

As for the chocolate chip cookies, I thought I was the only one who kept them in the frig for at least 36 hours. I have requests for my cookies from all over, my son is in the customs service and I have been in many airports delivering them. I use the old Betty Crocker receipe with a few twiks.

Anna,
The 36 hour c.c. cookies are now my husband’s favourites. He likes them even more than the Bear version.
As for pound cake my vote for the very best (not to mention easiest) version is the one from Saveur. The taste is amazing and the texture can’t be beat.http://www.saveur.com/article/food/Pound-Cake

Pound cake always reminds me of a former Southern neighbor in Georgia. I went over to her house and she served the BEST pound cake I ever tasted.
This recipe sounds awesome!!
Speaking of the South…I just took my daughter to the airport..she is visiting her best friend for 10 days!!! I miss her already.

It’s funny you posted a pound cake recipe, because I was actually wondering about this since you posted the NYT article about aging the cookie dough: might the aging process work on a pound cake? Maybe there might be a loss of aeration (sp?) in the batter after a day or so, but that could be resolved by bringing the batter temp back up closer to room temp, then using an electric whipper to whip air back in, and re-blend the batter in case it “broke” ( separated).

Aw Anna, I know how you feel in regards to needing a fool proof recipe. I go through these phases sometimes when nothing seems to turn out correctly and I usally chalk it up to the weather. In the month of September nothing I make seems to come out right and I’m not sure what the reason for that might be :-(…

This sounds like a delicious recipe with lots of the good stuff (butter, sour cream, many eggs.) I am a fan of European style butter – it seems to make a big difference. I hope to make this later today.